sorry, very corny title, but it's all my brain power can give right now.
since exams are coming up on monday (eek!) it's time to bake my heart out and pretend, as M likes to say, that i'm about to take an exam in baking. i think i would pass with flying colors!
this is adapted from Oprah by Rocco DiSpirito. i'm all about using stuff in my kitchen and i'm not a fan of splenda, so behold-
Double Chocolate Chip White Bean Cookies (right up there w/ the black bean brownies, eum eum)
Makes about 20
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Nonstick cooking spray
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1/2 tsp. vanilla extract
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1/3 cup sweet cocoa powder (Ghiradelli), sifted
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1 cup canned white cannellini beans , rinsed and drained
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2 T maple syrup
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3 large egg whites
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1/2 cup granulated sugar (can probably decrease to 1/3-1/4 c)
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1/2 c semi-sweet chocolate chips, 1/2 of it chopped
Preheat the oven to 375°.
Line 2 baking sheets with parchment paper and spray lightly with cooking spray (Make sure to spray even on silpat b/c it will stick!).
Set aside.
In the bowl of a food processor, combine vanilla, cocoa, beans, and the maple syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In a separate bowl whip the egg whites until they form soft peaks. Gradually beat in the sugar. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg- white mixture to the cocoa bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add chopped chocolate chips to the batter. Fold batter until chocolate are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
In the bowl of a food processor, combine vanilla, cocoa, beans, and the maple syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In a separate bowl whip the egg whites until they form soft peaks. Gradually beat in the sugar. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg- white mixture to the cocoa bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add chopped chocolate chips to the batter. Fold batter until chocolate are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
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